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Sauteed kale with olives and pecans

To make a light lunch of this, plan on using 1/4 pound per serving. As a side, use 1/4 pound for two people.

2 tablespoons olive oil

2 cloves garlic, minced

1/2 pound kale, stems removed, cut into pieces

salt and pepper

1/4 cup pecans, chopped

15 kalamata olives, pitted and halved

In a large pan or wok, warm the olive oil over medium heat. When the oil runs freely on the pan, add the garlic. Cook about 30 seconds. Add the kale, and use a wooden spoon to gently toss it until it cooks down, about 5 minutes. Season with salt and pepper. Add the pecans and olives. Serve immediately.